It's been a while since my last post.
Tuesday night, JK, one of my really good friends, came over for dinner at my house. She recently came home from Spain and was feeling depressed after her study abroad was over. JK told me that her host mom in Spain used to make this wonderful vegetarian lasagna...her favorite meal.
Because I thought maybe it would cheer JK up and bring back happy memories, I decided to surprise her by making my own version of veggie lasagna, with zucchini and eggplants. Although the recipe I used was not a Williams-Sonoma recipe, it was a recipe from an actual restaurant.
It ended up taking like 4 hours to make, but it was well worth it. The lasagna had two sauces, a spicy marinara and a bechamel. The combination of the two was a like a parade in your mouth!
Long story short, JK loved it; it was a hit!
The following day, my mom had bunyon (yes bunyon) surgery and our neighbor brought over dinner. You guessed it, she brought lasagna. This one had spinach and I think goat cheese it it.
Needless to say, we will be eating lasagna for like a year, but that's ok. Like I always say "Freeze it!"
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